Carlsbad Dumpling Recipe (Czech Karlovarský knedlík)

Sliced Carlsbad dumplings (karlovarské knedlíky) on a plate.

Carlsbad Dumpling Recipe (Czech Karlovarský knedlík)

Fluffy and full of flavor, Carlsbad dumplings are a treasured Czech side dish. Whether served with creamy sauces, slow-cooked goulash, or golden roast duck, they bring comforting tradition to every bite.

Course Side Dish

Cuisine Czech

Prep Time 25

Cook Time 25

Total Time 50

Servings dumpling logs

Calories 660kcal

Author Petra Kupská

Ingredients

10 ½ ounces stale bread rolls 1-2 day old
1 ¼ cups milk at room temperature
3 eggs
⅓ cup all-purpose flour
¾ cup parsley leaves without stems
1 teaspoon salt
1 pinch nutmeg

Cups - Metric

Instructions

Cut 10 ½ ounces stale bread rolls into ¾-inch (2 cm) cubes. Finely chop ¾ cup parsley leaves, discarding any tough stems.
Separate 3 eggs. Place the whites and yolks into two clean bowls. Add a pinch of salt to the egg whites and beat with a mixer until stiff peaks form.
In the bowl with yolks, whisk together 1 ¼ cups milk, ⅓ cup all-purpose flour, 1 pinch nutmeg, and the rest of 1 teaspoon salt until smooth.
In a large mixing bowl, combine the bread cubes and chopped parsley. Pour the yolk mixture over the bread and gently mix by hand until evenly coated. Let the mixture rest for about 5 minutes to allow the bread to absorb the liquid.
Gently fold the beaten egg whites into the mixture. Do not overmix—keep the texture light and airy.
Spoon portions of the mixture onto plastic food wrap. Shape each portion into a log and wrap it tightly like a bonbon, twisting the ends. Roll the plastic around the dumpling at least twice to help it hold its shape. For easier handling, make smaller dumplings and use the shorter side of the wrap.

Cook the dumplings using one of these methods:

Boiling: Place wrapped dumplings into gently boiling water. Cook for 10 minutes, then turn them carefully and cook for another 10 minutes.
Steaming: Steam the dumplings, covered, for 25 minutes without turning.
After cooking, briefly rinse the dumplings under cold running water to stop further cooking. Cut the plastic wrap open and gently unwrap.
Slice into rounds while still warm—using a thread works best for clean cuts. Serve immediately as a side dish.

Notes

The basic recipe makes 2 Carlsbad dumpling logs (each 8 slices).
Note on bread: Use stale white bread, 1–2 days old. In the Czech Republic, we use housky or rohlíky. Abroad, a French baguette works well. Pick bread with a golden crust for a nicer pattern. Avoid soft toast bread—it melts and ruins the shape.
How to wrap the dumpling dough: Wrapping dumplings takes a bit of practice, but it gets easier. Here is a simple method: Unroll about 16 inches (40 cm) of plastic wrap and lay it with the short side facing you. About 4 inches (10 cm) from the edge, spoon half the dough into a 9-inch (23 cm) log. Cut the wrap, fold the edge over the dough, and twist it tightly. Hold both ends like a rolling pin and roll the log away from you to tighten. Repeat the roll 2–3 times. If air bubbles appear, pop them with a knife. Wrap the second dumpling the same way.
Cutting the dumplings: While the dumplings are still hot, I recommend slicing them with a thread—it gives you clean, even rounds without squishing the shape. Once they have cooled down, you can use a sharp knife instead.
SERVING: Serve like regular Czech bread dumplings—with creamy sauces, goulash, or roast duck. They are best fresh, when they are soft and fluffy.
STORAGE:
- In the fridge: Let dumplings cool, then wrap in plastic or store in an airtight container. Keep in the fridge for up to 3 days. Reheat by steaming or microwaving with a damp paper towel.
- In the freezer: Freeze whole or sliced. For slices, lay them flat in a bag and shake after 30 minutes to prevent sticking. Use within 3 months.
- To thaw and reheat: Thaw in the fridge overnight or at room temperature. Reheat by steaming or microwaving with a damp paper towel.

Nutrition